VIDEO: Make vinaigrettes like a pro!
learn the basic vinaigrette technique + 5 foolproof recipe variations
I grew up in a household that ate salads dressed exclusively in Hidden Valley Ranch, so it was an honest to god revelation when I learned how to make my own vinaigrettes. No shade to the store-bought stuff, but I’ve found that it’s way more economical, more flavorful, and more nourishing to whip up your own vinaigrettes.
So today I’m sharing a video tutorial showing you *exactly* how I make vinaigrettes at home, using just a few simple ingredients and a mason jar.
First I’ll share a few vinaigrette basics, followed by an in-depth video tutorial, and then 5 of my most used vinaigrette recipes. I genuinely hope this info is helpful and gives you the confidence to start trying some delish new vinaigrette + salad creations. If you have any follow-up questions, just leave them in the comments!
KEY COMPONENTS OF A VINAIGRETTE
There are an infinite number of vinaigrette variations, so here’s a breakdown of the main components of any good vinaigrette (and why they are important):
1) OIL & ACID
The traditional oil to acid ratio for a vinaigrette is 3 parts oil to 1 part acid.
BUT if you, like me!, prefer more acidic dressings, use a ratio of 2 parts oil to 1 part acid.
The oil used in vinaigrettes is typically extra-virgin olive oil (ideally found in a dark, glass container with the harvest date on the label), but you can also use other neutral oils like grapeseed, sunflower, avocado, canola, etc.
The acid is typically some kind of vinegar (white or red wine vinegar, apple cider vinegar, balsamic vinegar, etc) and/or citrus (lemon, lime, orange).
2) SALT
Salt is crucial to temper the acid while amplifying flavor in a vinaigrette. (Side note: I pretty much exclusively cook with Diamond kosher salt). When in doubt, if your vinaigrette doesn’t taste good, it could probably use a bit more salt!
3) EMULSIFIERS + FLAVOR BOOSTERS
Mustard - lends a creamy and delightfully tangy flavor to vinaigrettes. Any type of mustard (dijon, whole grain, etc) work greats.
Tahini - made from ground sesame seeds with a distinctive nutty flavor, tahini pairs especially well with lemony vinaigrettes.
Miso paste - Miso is a fermented soybean paste that is widely used in Japanese and Korean cuisines. Pairs especially nicely with vinaigrettes made with rice wine vinegar, garlic, and ginger.
4) AROMATICS
Aromatics like spices, fresh herbs, shallots, garlic, ginger, and lemon zest add tons of flavor and help the vinaigrette compliment other ingredients in your salads. A note that if you use fresh herbs and/or fresh garlic or ginger in your vinaigrettes, I recommend storing your jar in the fridge so it doesn’t spoil. Otherwise, I leave my jars of vinaigrette out on my counter.
5) SWEETENERS
Sweeteners like honey, maple syrup, and agave are optional, but a bit of sweetness can really help temper the acidity in a vinaigrette. But not all vinaigrettes need a sweet element – for example, my favorite german mustard vinaigrette (see recipe below, it’s amazing on a german-style potato salad) is super punchy and does not have any sweetness.
See below for the full vinaigrette video tutorial and recipes for 5 of my favorite vinaigrette variations!
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